Celery Root And Potato Puree

Celery root (Celeriac) is a root vegetable. This gnarly-looking root need not be judged by it’s cover anymore. What you’ll find beneath is a creamy, white flesh with a deliciously sweet, smokey flavor. This humble vegetable packs some serious health benefits: it’s high in fiber, potassium, magnesium, and vitamin B6. What’s more celery root has only 42 calories versus 118 in a potato. It is edible raw or cooked and tastes similar to the stalks. The combination of celery root and potatoes adds a rich, earthy, hearty addition to any meal. Pairing this with any braised, roasted or grilled meat makes the perfect comfort food dinner.  (This combination of celery root and potato are also perfect for a gratin…..Thanksgiving?)

Celery Root and Potato Puree  

Serves 2-3

1 large celery root (1 1/2 pound), peeled and cut into 1/2 inch cube

1 medium baking potato 1/2 pound), peeled and cut into 1/2 inch cube

1 garlic clove

1 cup heavy cream

1 cup whole milk

Salt and Pepper

1 tablespoon butter

3 sage leaves

In a medium sauce pan, combine celery root, potato, garlic, milk, cream and bring to a boil. Reduce heat to moderate low and simmer until tender about 40 minutes. Drain in a colander set over a bowl and reserve cooking liquid. Working in batches, puree the celery root and potato in a blender, adding as much of the reserved cooking liquid as necessary to form a soft puree (or your desired consistency). Transfer the puree to the saucepan and add salt and pepper to taste. For sage leaves, heat butter in a small heavy skillet over medium heat until butter is melted. Then add sage leaves and cook til butter is slightly brown (careful not to burn). Top the puree with the sage butter.